With slotted spoon, transfer pumpkin pickles to sterilized canning jars (you will need about 8 half-pint jars or 4 one-pint jars). Pour in cooking liquid to within 1/4 inch of top of each jar. Seal. Refrigerate and use within one week, or sterilize jars following canning jar manufacturer’s instructions for longer storage.

Nutritional Information(per serving)

Calories: 30

Fat: 0g

Saturated Fat: 0g

Cholesterol: 0g

Sodium: 208mg

Carbs: 8g

Protein: 1g

Fiber: 1g

FACTOID:

Like sweet potatoes and most winter squash, pumpkin is loaded with beta-carotene, an antioxidant that protects against all types of chronic disease. Ginger, cinnamon, and peppercorns add sweet-and-spicy flavor and health protective phytochemicals of their own.